General Tso’s Tofu Stir-Fry

Name: General Tso’s Tofu Stir-Fry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 14 oz Tofu, Firm; ¼ cup Soy Sauce; 1 tsp Chili Garlic Sauce; 1 tsp Sesame Oil; 1 tsp Maple Syrup; 3 tbsp Cornstarch; ¼ cup Soy Sauce; ¼ cup Maple Syrup; 1 tbsp Rice Vinegar; 1 tbsp Sesame Oil; 2 Garlic Cloves, minced; 1 tbsp Ginger, pressed; 1 tbsp Coconut Palm Sugar; 1 tsp Chili Garlic Sauce (or more for added heat); 1 tsp Corn Starch; ¼ cup Green Onion, chopped; Sesame Seeds, for garnish; 1 tbsp Sesame Oil; 1 tbsp Vegetable Oil; Optional: Dried Red Chilies (for added heat)

This recipe was inspired by my daughter’s love for General Tso’s Chicken before she became a pescatarian. I was worried she might turn her nose up to it but it turned out she LOVED IT! And I have to say, I love it too. The crispy tofu has good texture paired with the sweet and slightly spicy sauce. I serve General Tso’s tofu with jasmine rice and steamed broccoli, topped with a sprinkle of sesame seeds. It cooks up quick so it’s a great weekday meal if you’re short on time. But don’t skip the step to press the tofu, otherwise, it won’t cook up as crispy. Lastly, I find this cooks up best in a cast-iron skillet. Enjoy!

General Tso's Tofu Stir-Fry

Servings: 2-3

AuthorSunshine UrbaniakCategoryDinnerTotal Time45 mins

INGREDIENTS

Tofu Marinade

14 oz Tofu, Firm

¼ cup Soy Sauce

1 tsp Chili Garlic Sauce

1 tsp Sesame Oil

1 tsp Maple Syrup

3 tbsp Cornstarch

Stir-Fry Sauce

¼ cup Soy Sauce

¼ cup Maple Syrup

1 tbsp Rice Vinegar

1 tbsp Sesame Oil

2 Garlic Cloves, minced

1 tbsp Ginger, pressed

1 tbsp Coconut Palm Sugar

1 tsp Chili Garlic Sauce (or more for added heat)

1 tsp Corn Starch

Stir-Fry

¼ cup Green Onion, chopped

Sesame Seeds, for garnish

1 tbsp Sesame Oil

1 tbsp Vegetable Oil

Optional: Dried Red Chilies (for added heat)

DIRECTIONS

1

Cut the tofu block in half and place side by side on an absorbent towel (microfiber works well) and wrap up. Then place something heavy on top, to help push out the excess moisture. Let rest for 20 min. Meanwhile, make the tofu marinade. Whisk all ingredients, except cornstarch, in a small bowl and set aside. Also, make the stir-fry sauce by whisking all the ingredients in a small bowl and set aside.

2

When the tofu is done resting, unwrap and cut it into 1" cubes. Add the cubes to a medium bowl and gently fold in the marinade to coat the tofu. All the marinade should absorb into the tofu in about 10 min. (stir occasionally). Place the tofu in a large bowl and fold in 1 Tbsp of cornstarch at a time (3 Tbsp total), evenly coat the cubes (coating will become goopy, that's OK). You can shake and toss the cubes on the bowl to help coat evenly.

3

Warm sesame and vegetable oil in a cast-iron skillet or non-stick pan over medium-high heat. Add tofu in an even layer and brown all sides, rotating with tongs. Once browned, turn off the heat and add green onion, sauce, and chilies (if using). With a rubber spatula, gently fold the tofu and sauce together, scraping the bottom of the pan. Serve over cooked rice and steamed broccoli, and sprinkle with sesame seeds.

Ingredients

Tofu Marinade

14 oz Tofu, Firm

¼ cup Soy Sauce

1 tsp Chili Garlic Sauce

1 tsp Sesame Oil

1 tsp Maple Syrup

3 tbsp Cornstarch

Stir-Fry Sauce

¼ cup Soy Sauce

¼ cup Maple Syrup

1 tbsp Rice Vinegar

1 tbsp Sesame Oil

2 Garlic Cloves, minced

1 tbsp Ginger, pressed

1 tbsp Coconut Palm Sugar

1 tsp Chili Garlic Sauce (or more for added heat)

1 tsp Corn Starch

Stir-Fry

¼ cup Green Onion, chopped

Sesame Seeds, for garnish

1 tbsp Sesame Oil

1 tbsp Vegetable Oil

Optional: Dried Red Chilies (for added heat)

Directions

1

Cut the tofu block in half and place side by side on an absorbent towel (microfiber works well) and wrap up. Then place something heavy on top, to help push out the excess moisture. Let rest for 20 min. Meanwhile, make the tofu marinade. Whisk all ingredients, except cornstarch, in a small bowl and set aside. Also, make the stir-fry sauce by whisking all the ingredients in a small bowl and set aside.

2

When the tofu is done resting, unwrap and cut it into 1" cubes. Add the cubes to a medium bowl and gently fold in the marinade to coat the tofu. All the marinade should absorb into the tofu in about 10 min. (stir occasionally). Place the tofu in a large bowl and fold in 1 Tbsp of cornstarch at a time (3 Tbsp total), evenly coat the cubes (coating will become goopy, that's OK). You can shake and toss the cubes on the bowl to help coat evenly.

3

Warm sesame and vegetable oil in a cast-iron skillet or non-stick pan over medium-high heat. Add tofu in an even layer and brown all sides, rotating with tongs. Once browned, turn off the heat and add green onion, sauce, and chilies (if using). With a rubber spatula, gently fold the tofu and sauce together, scraping the bottom of the pan. Serve over cooked rice and steamed broccoli, and sprinkle with sesame seeds.